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Milk-gel structure. IV. Microstructure of yoghurts in relation to the presence of thickening agents*

Published online by Cambridge University Press:  01 June 2009

Miloslav Kalab ,
D. B. Emmons  and
A. G. Sargant
Miloslav Kalab
Affiliation:
Food Research Institute, Research Branch, Agriculture Canada, Ottawa, Canada
D. B. Emmons
Affiliation:
Food Research Institute, Research Branch, Agriculture Canada, Ottawa, Canada
A. G. Sargant
Affiliation:
Silverwood Industries Limited, London, Ontario, Canada
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Summary

The effects of 3 different thickening agents on the microstructure of yoghurt were examined by scanning and transmission electron microscopy. Unsupplemented yoghurt consisted of casein micelles fused together and linked in long chains; they seldom appeared in clusters. The addition of 0·5% gelatin caused no observable change in the yoghurt structure. Carrageenan (0·4%) formed a markedly fibrillar microstructure which connected large clusters of casein micelles. The fibres were thin and long and no free terminations were observed. Pregelatinized waxy maize starch (2%) appeared under scanning electron microscopy in the form of short fibres and sheets. The fibres frequently had free terminations and only some of them were connected with small clusters of casein micelles. Transmission-electron microscopy did not distinguish between pregelatinized starch and carrageenan additives.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 3 , October 1975 , pp. 453 - 458
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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References

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